Are you trying to make your kids love spinach by telling them how nutritious it is? Good luck with that approach...instead try this new recipe for Palak puri and watch them gobble up full servings of spinach! Puris are usually prepared for special occasions or festivals. But this time around, I made it with spinach a.k.a palak, so we call this “Palak Puri”.
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About this puri
Adding palak or spinach to the puri or chapati makes it even more nutritious, appetizing, and eye-catching. My kids love it when I add greens to the poori or paratha recipe. Serving them paired with aloo masala makes a powerful combination of fiber, protein, and carbs! That's a sumptuous meal!
Other options for pairings are soy chunks kurma, potato masala, or a tomato chutney depending on your preference. I usually go with a spicier rather than a sweet option for pairing.
Ingredient notes
- Wheat flour: Look for sealed bags of whole wheat for the best quality. Sometimes, it is a trial and error process to get the brand that gives you the best consistency.
- Spinach leaves: I used organic spinach leaves for this recipe. You could also use non-organic leaves but be sure to wash and clean them before using them.
- Spices: There are only three main spices you will need: Ginger, Cumin seeds, and Green chilies. These will be blended and mixed with the dough as you prepare it.
- Oil for deep frying: I used corn oil but any type of cooking oil is good for this. Be sure not to use oil that had been used for deep frying before.
How to make this recipe
Blend the spinach, ginger, cumin seeds, and green chili with about ¼ cup of water, use more if needed and set it aside.
In a bowl, mix whole wheat flour, salt, and 2 tablespoon oil. After you get a homogenous mix, add the spinach paste to the flour mix and form it into a firm dough. Add more water if the dough appears too dry. Grease your palm and knead the dough for 1-2 minutes. Cover the dough and let it sit for 10 - 15 minutes.
Divide the dough into small balls and flatten them gently. Lightly oil the surface you want to roll the puris and roll them into a six-inch round (approximately)
Or use puri press - Grease the puri press on both sides and place the small dough balls in between and press gently. (check out the video in the recipe card below)
Heat at least one to two inches of oil in a frying pan over medium-high heat. To check if oil is ready, drop a small piece of dough into the oil. The dough should float to the top, without any change in color.
Place one puri at a time in the frying pan and press it with a skimmer. The puris should puff up slowly. Turn the puri over to the other side. Continue to fry the other side until both sides turn light golden color.
Take the puris out and place them on a paper towel to absorb any excess oil. Repeat the process for remaining puris.
Recipe FAQ's
Puris are deep-fried bread made from unleavened whole-wheat flour. It has its origin in the Indian subcontinent and typically prepared as a breakfast option.
Yes, puri is originally a vegan recipe, unless you add ghee to the dough.
Yes! Instead of spinach, you can add Kale, Red chard leaves, or Methi leaves, etc.
Expert tips
- Blanching spinach is an option before blending it. This is a good option if you do not have organic spinach.
- Adding raw and chopped spinach directly to the wheat flour without making it into a puree is another way of preparing this. Be sure to chop them really fine if you are doing it this way.
- The spinach puree itself is usually enough to prepare the dough and you don’t need any water. If you still feel the dough is very dry, you can always sprinkle a little water and knead it to a soft but stiff dough.
- Check the heat of frying oil before dropping the rolled piece of poori dough. Oil should be very hot for the puri to puff up immediately.
- Flip the puris only once. Flipping it multiple times will make them absorb more oil.
- Place the hot puris on a paper napkin, so that it will absorb the excess oil from puris.
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📖 Recipe
Palak Puri Recipe
Ingredients
- 2 cups wheat flour
- 2 cups organic spinach
- 1 green chili
- ¼ inch ginger
- ½ teaspoon cumin seeds
- Salt to taste
- Oil for deep frying
Instructions
- Blend the spinach, ginger, cumin seeds, and green chili with about ¼ cup of water, use more if needed and set it aside.
- In a bowl, mix whole wheat flour, salt, and 2 tablespoon oil. After you get a homogenous mix, add the spinach paste to the flour mix and form it into a firm dough. Add more water if the dough appears too dry. Grease your palm and knead the dough for 1-2 minutes. Cover the dough and let it sit for 10 - 15 minutes.
- Divide the dough into small balls and flatten them gently. Lightly oil the surface you want to roll the puris and roll them into a six-inch round (approximately)
- Or use puri press - Grease the puri press on both sides and place the small dough balls in between and press gently. (check out the video in the recipe card below)
- Heat at least one to two inches of oil in a frying pan over medium-high heat. To check if oil is ready, drop a small piece of dough into the oil. The dough should float to the top, without any change in color.
- Place one puri at a time in the frying pan and press it with a skimmer. The puris should puff up slowly. Turn the puri over to the other side. Continue to fry the other side until both sides turn light golden color.
- Take the puris out and place them on a paper towel to absorb any excess oil. Repeat the process for remaining puris.
Video
Notes
- Blanching spinach is an option before blending it. This is a good option if you do not have organic spinach.
- Adding raw and chopped spinach directly to the wheat flour without making it into a puree is another way of preparing this. Be sure to chop them really fine if you are doing it this way.
- The spinach puree itself is usually enough to prepare the dough and you don’t need any water. If you still feel the dough is very dry, you can always sprinkle a little water and knead it to a soft but stiff dough.
- Check the heat of frying oil before dropping the rolled piece of poori dough. Oil should be very hot for the puri to puff up immediately.
- Flip the puris only once. Flipping it multiple times will make them absorb more oil.
- Place the hot puris on a paper napkin, so that it will absorb the excess oil from puris.
Moop Brown
This is definitely a dish I want to try making soon. I appreciate all of the alternate pairing options you provided as well- they all sound so tasty
Jacqueline Debono
I've never had puri but it looks fantatstic and what a great way to get kids to eat more greens by adding spinach. I always had a problem when my kids were young to get them to eat anything green. On my to make list!
Kate
What a wonderful way to use spinach! Looks absolutely delicious, I have it bookmarked for later.
Elaine
One of the finest ways to make pala puri that I've seen. Easy and delicious - just what I value the most in recipes.
Eva
I don't make enough Indian recipes in my home and this sounds like an easy one to begin with! Plus we eat a lot of spinach in this house so it's always fun to try new ways to serve it.
Jenny
What a wonderful recipe! I tried palak puri at a friend's house years ago and have not come across them since. Thank you for your post, I will definitely make this lovely bread.
AISilva
Oh this sounds so good, you won me over with the idea of my kids eating more spinach! My family does love Indian food so I can't wait to try this. I noticed you added green chilis, is it spicy? Thanks!
Uma Srinivas
Thanks 🙂 No this not spicy at all.
Tammy
Ooh I love the flavors of this dish! What a wonderful recipe to try and easy too!
Leslie
Oh yes, we make a lot of recipes with spinach puree to sneak in extra veggies. This recipe is perfect for my family!!
Aditi Bahl
Spinach and pori are a great combination. Tried this recipe and the result was yummy. Everyone in my family loved the idea. Great flavor.
Marta
This was such a fun cooking AND cultural experience for me and my kiddos. We homeschool so for home economics we try to make something from a different culture. This was so fun and delicious.